Savory Stuffed Potato Medallions with Mincemeat and Cheese

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Savory Stuffed Potato Medallions with Mincemeat and Cheese

Introduction: A Creative Twist on Comfort Food

When it comes to transforming everyday ingredients into something extraordinary, these Savory Stuffed Potato Medallions are a revelation. This innovative dish combines the humble potato with seasoned mincemeat and a golden cheese topping to create bite-sized medallions of pure comfort. What makes this recipe special is how it reimagines familiar ingredients in an unexpected format – transforming what could be a basic meat and potato meal into elegant, portion-controlled bites that are as visually appealing as they are delicious.

Ingredients

For the Stuffed Potato Medallions:

  • 500g (1.1 lbs) ground meat (beef, pork, or a combination)
  • 1 large egg
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 1 green bell pepper, finely diced (about 1 cup/150g)
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large potatoes (about 500g/1.1 lbs), sliced into 1cm (0.4 inch) thick rounds
  • 2 pickled cucumbers, finely diced (about 1/2 cup/80g)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon mayonnaise
  • 150g (5.3 oz) cheese, grated (Gouda, cheddar, or mozzarella work well)

For the Fresh Salad:

  • 1 cucumber, sliced
  • 1 Ramiro (sweet pointed) pepper, sliced
  • 100g (3.5 oz) green salad leaves
  • 1 small leek, thinly sliced (white part only)
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1/2 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Creamy Herb Sauce:

  • 3 tablespoons sour cream
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon Italian herbs
  • 1 teaspoon paprika
  • 1 tablespoon fresh dill, chopped

Instructions

Preparing the Potato Bases:

  1. Preheat your oven to 200°C (390°F).
  2. Wash the potatoes thoroughly and slice them into rounds approximately 1cm (0.4 inch) thick. There’s no need to peel them unless preferred.
  3. Bring a large pot of lightly salted water to a boil. Add the potato slices and parboil for about 5 minutes until slightly tender but still firm. Drain well and set aside to cool slightly.

Preparing the Mincemeat Mixture:

  1. In a large bowl, combine the ground meat, egg, finely chopped onion, diced green pepper, minced garlic, sliced green onions, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Add the diced pickled cucumbers, 1 tablespoon of the chopped dill, and the mayonnaise to the meat mixture. Stir until evenly distributed.

Assembling the Medallions:

  1. Lightly grease a baking sheet or line it with parchment paper.
  2. Arrange the parboiled potato slices on the prepared baking sheet, leaving some space between each.
  3. Take approximately 2 tablespoons of the meat mixture and shape it into a patty slightly smaller than the diameter of the potato slices.
  4. Place a meat patty on top of each potato slice, pressing down gently to secure it.
  5. Sprinkle the grated cheese evenly over each meat-topped potato slice.

Baking:

  1. Bake in the preheated oven for 20-25 minutes, until the meat is cooked through and the cheese is melted and golden brown.
  2. If desired, for extra browning, switch to the broiler for the last 2-3 minutes, watching carefully to avoid burning.

Preparing the Fresh Salad:

  1. While the medallions are baking, combine the sliced cucumber, Ramiro pepper, green salad leaves, and sliced leek in a large bowl.
  2. In a small bowl, whisk together the minced garlic, chopped parsley, lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine. Set aside.

Making the Creamy Herb Sauce:

  1. In a small bowl, mix together the sour cream, soy sauce, minced garlic, Italian herbs, paprika, and chopped dill until well combined.
  2. Refrigerate until ready to serve.

Serving:

  1. Remove the medallions from the oven and let them rest for 5 minutes.
  2. Transfer the medallions to serving plates, garnish with the remaining fresh dill.
  3. Serve with the fresh salad on the side and the creamy herb sauce for dipping or drizzling.

Nutritional Information and Timing

Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Servings: 4 (approximately 3-4 medallions per person)

Nutritional Information (per serving, including salad and sauce):

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 780mg
  • Potassium: 950mg
  • Calcium: 250mg
  • Iron: 3.5mg

Cooking Tips and Tricks

  1. Potato Selection: Choose starchy potatoes like Russets for a fluffy interior that contrasts nicely with the meat topping. For a firmer medallion, use waxy potatoes like Yukon Gold.
  2. Even Cooking: Cut the potato slices to uniform thickness to ensure they cook evenly. Aim for about 1cm (0.4 inch) thick – too thin and they’ll crumble, too thick and they won’t cook through.
  3. Prevent Sticking: If not using parchment paper, lightly oil your baking sheet and sprinkle with a thin layer of breadcrumbs to prevent sticking and add a subtle crispy bottom.
  4. Testing Doneness: Insert a meat thermometer into one of the meat patties – it should read at least 160°F (71°C) for beef or pork to ensure it’s fully cooked.
  5. Cheese Selection: For the best melting quality, grate your cheese fresh rather than using pre-packaged shredded cheese, which often contains anti-caking agents that affect melting.
  6. Extra Flavor Boost: For deeper flavor, sauté the onions, peppers, and garlic before adding to the meat mixture. Let them cool before mixing with the raw meat.
  7. Make-Ahead Tip: You can parboil the potatoes and prepare the meat mixture up to a day ahead, storing them separately in the refrigerator until ready to assemble and bake.

Variations and Substitutions

  1. Meat Options:
    • Use ground turkey or chicken for a lighter version
    • Try lamb mince with added mint for a Mediterranean twist
    • Create a vegetarian version using finely chopped mushrooms, walnuts, and cooked lentils
  2. Cheese Variations:
    • Blue cheese for a bold, tangy flavor
    • Smoked gouda for depth
    • Feta mixed with mozzarella for a Greek-inspired version
  3. Potato Alternatives:
    • Sweet potatoes offer a colorful, nutritious swap
    • Large zucchini or eggplant rounds for a lower-carb option
    • Portobello mushroom caps for a meaty vegetable base
  4. Seasoning Twists:
    • Mexican: Replace cumin with taco seasoning and top with jalapeños
    • Italian: Add Italian seasoning to the meat and top with sun-dried tomatoes
    • Middle Eastern: Use baharat spice blend and mix pine nuts into the meat
  5. Sauce Alternatives:
    • Yogurt-based tzatziki for a lighter option
    • Spicy sriracha mayo for heat lovers
    • Avocado crema for a creamy, dairy-free option
  6. Additional Toppings:
    • Crispy bacon bits sprinkled on top after baking
    • Caramelized onions as a layer between potato and meat
    • Sautéed mushrooms mixed into the meat or as a topping

Common FAQs

Q: Can I prepare these medallions ahead of time?

A: Yes! You can assemble the medallions up to 24 hours in advance and keep them covered in the refrigerator. Allow an extra 5 minutes of cooking time if baking directly from the refrigerator.

Q: How do I know when the meat is fully cooked?

A: The safest way is to use a meat thermometer, which should read 160°F (71°C) for beef or pork. Alternatively, cut into one medallion – the meat should be no longer pink and the juices should run clear.

Q: Can I freeze these medallions?

A: Yes, you can freeze them either before or after baking. If freezing before baking, place assembled medallions on a baking sheet until frozen solid, then transfer to an airtight container. They’ll keep for up to 3 months. To cook, bake from frozen at 180°C (350°F) for about 30-35 minutes.

Q: What can I serve with these medallions besides the salad?

A: These versatile medallions pair well with roasted vegetables, steamed green beans, or a light soup. They’re substantial enough to be a main course with sides or can be served as hearty appetizers.

Q: How can I make this dish less caloric?

A: Use lean ground meat (93% or leaner), reduce the cheese by half, and replace the sour cream in the sauce with Greek yogurt. You can also make the medallions smaller to control portion sizes.

Storage and Make-Ahead Tips

  1. Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight as they meld together.
  2. Reheating: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwaving is quicker but may make the potatoes softer.
  3. Freezing Cooked Medallions: Freeze in a single layer until solid, then transfer to freezer bags or containers. Label with the date and use within 2 months. Thaw overnight in the refrigerator before reheating.
  4. Freezing Uncooked Medallions: Flash freeze assembled but unbaked medallions on a baking sheet, then wrap individually in plastic wrap and store in freezer bags. Bake from frozen, adding 10-15 minutes to the cooking time.
  5. Sauce Storage: The creamy herb sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Stir well before serving.
  6. Meal Prep Option: For an efficient weekly meal prep, prepare a double batch of medallions, bake them all, and portion into meal prep containers with the salad components stored separately.

These Savory Stuffed Potato Medallions transform simple ingredients into an impressive dish that’s both satisfying and visually appealing. The combination of tender potatoes, flavorful meat, and melted cheese creates perfect bites of comfort food, elevated to company-worthy status. Whether served as an appetizer, main course, or part of a buffet spread, these versatile medallions are sure to become a requested favorite in your recipe collection.

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